Chinese Style Beef (Or Kangaroo) Steak Recipe

Name: Chinese Style Beef (Or Kangaroo) Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g thin rump steak or 500 g kangaroo steaks; 2 medium onions; 8 tablespoons vegetable oil; Marinade; 2 tablespoons cornflour; 2 tablespoons chinese rice wine; 1 1/2 tablespoons dark soya sauce; 2 garlic cloves, crushed; Sauce; 1 tablespoon Worcestershire sauce; 2 tablespoons tomato sauce; 2 tablespoons ketjap manis; 4 tablespoons water; 1 tablespoon lemon juice

Servings: persons

500 g thin rump steak or 500 g kangaroo steaks
2 medium onions
8 tablespoons vegetable oil
Marinade
2 tablespoons cornflour
2 tablespoons chinese rice wine
1 1/2 tablespoons dark soya sauce
2 garlic cloves, crushed
Sauce
1 tablespoon Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons ketjap manis
4 tablespoons water
1 tablespoon lemon juice

1
Have steaks sliced 1/2 inch thin.
2
Lightly pound both sides of the meat and cut into pieces slightly larger than the size of your hand.
3
Place meat in shallow dish for marinating.
4
Mix marinade ingredients together and pour over meat ensuring it is well coated.
5
Set aside for at least one hour.
6
Cut peeled onion into small wedges.
7
Combine sauce ingredients in small bowl.
8
Heat 3 dessertspoons oil in wok and stir fry onion until transparent, transfer to dish and keep warm.
9
Heat remaining oil in wok and place steaks flat on base - do not stir fry but leave until browned and then turn them to brown on other side (1 to 11/2 minutes each side depending on thickness). Avoid crowding the wok - steak can be cooked in batches and kept warm with onions.
10
Once all meat has been cooked, drain off excess oil and add back steak pieces with the previously combined sauce ingredients and cook until the sauce thickens slightly.
11
Add back onions and stir to combine.
12
Serve with braised vegies and boiled rice.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 500 g thin rump steak or 500 g kangaroo steaks, 2 medium onions, 8 tablespoons vegetable oil, Marinade, and more.

Yes, Chinese Style Beef (Or Kangaroo) Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Style Beef (Or Kangaroo) Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions